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Smoked Salmon Cheesecake

Smoked Salmon Cheesecake is a traditional Irish recipe for a classic savoury no-bake cheesecake of cream cheese, whipping cream and cream cheese on an oatcake base served topped with chives and smoked salmon. The full recipe is presented here and I hope you enjoy this classic Irish version of: Smoked Salmon Cheesecake.

prep time

30 minutes

cook time

5 minutes

Total Time:

35 minutes

Additional Time:

(+4 hours chilling)

Serves:

4

Rating: 4.5 star rating

Tags : Cheese RecipesCake RecipesIrish Recipes



This is an Irish recipe for a classic savoury cheesecake that you will find in both Britain and Ireland. The version presented here is a for a large cake, but if you use chef's rings you can prepare individual versions that make excellent starters.

Ingredients:

150g oatcakes (preferably smoked), crushed
40g butter
200g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
20ml whipping cream
50g mascarpone (or use this site's recipe for home-made mascarpone)
lemon juice to taste
snipped chives
freshly-ground black pepper, to taste
100g smoked salmon, thinly sliced

Method:


Crush the oatcakes in a plastic bag or food processor until they are in fine pieces. Melt the butter in a saucepan and when completely melted pour over and stir into the oatcake crumbs.

Transfer the mixture into a baking (or springform) tin and compact to form a firm base. Place in the freezer to set as you prepare the filling.

Beat the cream cheese in a bowl with a wooden spoon until smooth then slowly work in the cream. Mix with an electric whisk until all the cream has been added and the mixture is smooth.

Now add the mascarpone, lemon juice to taste, snipped chives (reserve a few for garnish) and black pepper. When everything is nicely combined, pour over the oatcake base, level the top with a spatula then return to the refrigerator and chill for at least 4 hours, or until the filling is set.

Garnish with the smoked salmon and reserved chives. Slice into wedges and serve.